Monday, August 8, 2011
Italian Meringue Buttercream
First you need to melt the sugar. I use palm sugar, so it is easier to melt then cane sugar, in my opinion.
In a saucepan, bring to a boil:
1/4 cup water
2 cups palm sugar
After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:
1 cup egg whites (about 7 large eggs) I am not exact in this measurement, I'm not worried if there is a little bit extra egg white.
Whip until stiff. They should be done when the timer goes off.
Slowly add: 1 1/2 lbs (6 sticks) butter at room temperature, cut into 1-inch pieces and added one at a time. I forgot to take a picture of this stage. When the buttercream gets thick, reduce the speed to low.
Mix in at low speed:
1 teaspoon vanilla exract
Bight until light and fluffy. At some points the mixture might look curdled. Just keep beating; it will become smooth again. Seriously, just keep beating it and don't get discouraged, it should firm up.
If it is raining outside and there is a lot of moisture, try cutting out some of the butter. IMBC does not like moisture. If you are using cane sugar you want to use 1/2 cup of water and 2 1/4 cups sugar, reduce the water if there is a lot of humidity. I actually accidently only used one cup of sugar for my last batch, and nobody noticed! LOL
This is a very rich and moody buttercream. I once used it for a baby shower cake here http://missyscakesandaprons.blogspot.com/2011/03/his-eye-is-on-sparrow-cake.html and it was very "wet" from the humidity and I could not get it smooth, so I grabbed my green air brush and painted it to look like a bush.
I got the original recipe from Whimsical Bakehouse.
I hope you enjoy it as much as I do!
I made this cake with IMBC, the roses are royal icing